pad Thai
Print Recipe

Chicken Pad Thai

Author: Anita's Table Talk

Ingredients

  • 8 ounces rice noodles
  • 2 Tablespoons canola oil
  • 2 cloves garlic
  • 1 pound boneless skinless chicken breast halves, cut into bite-sized pieces
  • 2 eggs

SAUCE

  • 2 Tablespoons rice vinegar
  • 4 Tablespoons fish sauce
  • 1 Tablespoons soy sauce
  • 2 Tablespoons lime juice
  • 3 Tablespoon white sugar
  • ΒΌ teaspoon crushed red pepper
  • 1 teaspoon peanut butter
  • 3 green onions. chopped
  • 1 cup bean sprouts
  • cilantro for garnish

Instructions

  • SOAK rice noodles in cold water 30 to 50 minutes, or until soft. DRAIN, and SET aside.
  • HEAT butter in a wok or large heavy skillet. SAUTE chicken until browned. REMOVE, and set aside. HEAT oil in wok over medium-high heat. CRACK eggs into hot oil, and COOK until firm.
  • STIR in chicken, and COOK for 5 minutes.

SAUCE

  • In a small bowl, COMBINE vinegar, fish sauce, soy sauce, lime juice, sugar, red pepper, peanut butter.
  • ADD softened noodles and the vinegar, fish sauce, soy sauce, lime juice, sugar, red pepper, peanut butter mixture to the chicken. ADJUST seasonings to taste.
  • MIX while cooking. COOK until noodles are tender. (May need to add a little chicken broth or water). ADD bean sprouts and green onion. MIX for 4 minutes.